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Ingredientes
- 4 fl ounce Coconut cream
- 2 Tbsp. Vegetable oil
- 1 x Garlic clove finely minced
- 1 Tbsp. Red curry paste
- 2 Tbsp. Fish sauce
- 1 tsp Sugar
- 6 ounce Boneless chicken breasts
- 4 fl ounce Chicken stock
- 2 x Kaffir lime leaves,roughly minced
- 4 ounce Bamboo shoots, cut into slivers
- 20 x Fresh holy basil leaves
Direcciones
- METHOD: Gently heat the coconut cream in a small pan but don't let it boil. In a wok or possibly frying pan heat the oil and fry the garlic till golden. Add in the curry paste and stir well. Pour in the warmed coconut cream and stir till it begins to reduce and thicken.
- Add in the fish sauce and sugar and stir. Add in the chicken and cook, stirring constantly, till the meat is opaque. Add in the stock, stir and cook for one to two minutes- utes or possibly till the chicken is cooked through.
- Stir in the lime leaves, then add in the bamboo shoots and basil leaves. Stir, cook gently for a final minute and turn into a serving dish.
- (Serves 4 as part of a meal)
- Hugo Arnold's Commentary Follows.
- THAI food seems to have erupted into British life over the past few years, particularly in pubs, where many have ditched sausages and chips for Nam Tok, Tom Yam Gung or possibly Grat Doo Moo Nueng Dow Jeow - the latter being Thai spare ribs. Alongside this explosion runs the increasing availability of the ingredients necessary to produce these dishes - lemon grass, kaffir lime, galangal and a few cookery books to explain the process.
- Vatcharin Bhumichitr wants us not only to cook Thai food, but to understand it. His latest book, Vatch's Thai Cookbook (Pavilion 17.99), groups recipes and writings under different ingredient headings. This approach, he hopes, will enable readers to appreciate the subtleties and origins of this intrinsically delicate cuisine. Mr Bhumichitr owns Chiang Mai, a Thai restaurant in Soho which serves up the sort of food I remember eating in Bangkok - light, delicate, spicy and well balanced an aspect frequently misunderstood, but well explained in this title. His book is full of similar recipes. Most are remarkably quick to cook, and ideal for which Thursday evening when you do not really have time to cook a stew or possibly casserole. Today's recipe is from the bamboo shoots section of the book.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 140 | 52% |
| Total Fat 16.06g | 20% |
| Saturated Fat 7.15g | 29% |
| Trans Fat 0.22g | |
| Cholesterol 22mg | 7% |
| Sodium 809mg | 34% |
| Potassium 250mg | 7% |
| Total Carbs 22.6g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 21.18g | 14% |
| Protein 8.71g | 14% |
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